Every location has a few indigenous ingredients that offer the residents a sense of pride and a distinct flavor to their culinary dishes. Triphal, a spice that, for lack of a better analogy, is somewhat similar to Sichuan peppercorns almost like a coastal, earthier version of them – is popular in the Konkan region. Fresh green Triphal is dried until black and used to flavor a variety of foods, particularly greasy Omega 3 rich fish preparations like sardines and mackerel. Triphal has a distinct flavor characteristic, and in this recipe, turmeric leaves offer a pleasant aroma and flavor that complements rather than overpowers the Triphal.
Preparation Time: 10-15 minutes
Cooking Time: 10-15 minutes
Serves: 4
Ingredients:
4 whole mackerels (bangda), cleaned
20 triphal, soaked in 1/4 cup water
Salt to taste
1/2 teaspoon turmeric powder
1/2 teaspoon red chilli powder
3/4 cup grated fresh coconut
1 teaspoon coriander seeds
6 dried red chillies
2 fresh turmeric leaves, halved
10-12 kokum petals
2 tablespoons coconut oil
Method:
- Make slits in the mackerels’ surface. Set aside the salt, turmeric, and red chilli powder.
- Preheat the oven to 200 degrees Celsius.
- To make a fine and thick paste, combine the coconut, coriander seeds, and dried chilies with two tablespoons of water.
- Apply the paste to the mackerels, then add the triphals and kokum flowers and wrap them in turmeric leaves individually.
- Arrange them in a baking dish and drizzle with coconut oil.
- Bake the mackerels for 10 to 15 minutes.
- Serve.
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